Antioxidant potential of green leafy porridges.
Mots clés
Abstrait
OBJECTIVE
To evaluate the antioxidant potential of porridges (kola kenda) made incorporating herbs.
METHODS
Experimental study. Main outcome measures Total phenolic content was estimated by Folin Ciocalteau method (GAEmg/g(FW) and the antioxidant potential by ABTS free radical scavenging activity (TEAC(μg)/100g (FW).
RESULTS
Total phenolics and antioxidant potentials of porridges ranged from 5-73 TEAC(μg) /100g and 0.9- 34.2 GAEg/100g respectively. Significantly high (p ≤ 0.05) total phenolic contents were observed in C. auriculata ("Ranawara") [342 GAE mg/g (FW)] and in M. koenigii ("Karapincha") [199 GAEmg/g(FW)]. The highest antioxidant effect was in C. auriculata ("Ranawara") [73 TEAC(μg)/100g(FW)] followed by M. koenigi ("Karapincha") [26 TEAC(μg)/100g (FW)] and C. ternatea ("Ela Katarolu") [24 TEAC(μg)/100g (FW)]. Lowest antioxidant effect was in porridges made with rice and coconut milk both of which had comparable values. A positive correlation (correlation coefficient > 0.8) between total phenolics and the antioxidant potential was observed for all porridges except for Asparagus racemosus (Haathawariya) porridge which had a high antioxidant potential with a low phenolic content.
CONCLUSIONS
This study provides evidence that green leafy porridges are a good source of antioxidants in addition to their reported low glycaemic indices.
